Sweet Potato and Kabocha Squash Tempura: Crispy & Fluffy Basic Batter Recipe
The Perfect Partner for Tteokbokki! Easy Crispy Tempura with Sweet Potato and Kabocha
What’s tteokbokki without tempura? Let’s make some deliciously crispy tempura using sweet potatoes and kabocha squash you might have at home. I’ll also share a simple way to get the perfect batter ratio. (Note: Tteokbokki recipe available at @6854285)
Ingredients- 1/2 Kabocha squash
- 3 Sweet potatoes
- 3 cups Tempura flour (approx. 300g)
- 2 cups Cold water (approx. 400ml)
- Cooking oil (for deep-frying, enough to submerge ingredients)
Cooking Instructions
Step 1
First, let’s prepare the tempura batter. In a bowl, add 3 cups of tempura flour, then pour in 2 cups of cold water. Tempura flour already contains seasoning, so you don’t need to add any extra salt or spices; it will be flavorful on its own. Whisk well with a whisk until smooth, without any lumps. Avoid overmixing, as this is key to achieving crispy tempura.
Step 2
Wash the sweet potatoes and kabocha squash thoroughly. Then, slice them thinly to about 0.5cm thickness so they can be coated evenly with the batter. Slicing them thinly is important, as thicker pieces may not cook through properly.
Step 3
Add the sliced sweet potatoes and kabocha squash to the prepared tempura batter. Gently toss them to coat evenly. Aim for a light coating; too much batter can make the tempura heavy.
Step 4
Now it’s time to fry! Heat a generous amount of cooking oil in a pot over medium heat. A simple way to test the oil temperature is to drop a little batter into it. If the batter sizzles, forms bubbles, and floats to the surface without sinking, the oil is at the right temperature (around 170-180°C or 338-356°F).
Step 5
Carefully add the coated sweet potato and kabocha squash pieces to the hot oil. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy tempura. Fry in batches according to your pot size. Maintain medium heat and fry for about 4 minutes, or until golden brown and cooked through. Flip them occasionally to ensure even cooking.
Step 6
Once golden and crispy, remove the tempura from the oil and place them on a plate lined with paper towels to drain excess oil. This step helps maintain their crispiness. Enjoy these freshly fried, warm tempura pieces, especially when dipped into tteokbokki sauce!
